T a sweeney



Aug. 30, 1932. T SWEENEY 1,875,277

DEVICE FOR BAKING AN EDIBLE PRODUCT COMPRISING A MEAT CENTER INCASED IN AN ENVELOPE 0F RAISING DOUGH Filed Feb. 11, 1929 2 Sheets-Sheet 1 my. a 4

INVENTOR Ewe/25 fl Jweene 5 ATTORNEY Aug. 30, 1932. -r. A. SWEENEY 1,375,277 DEVICE FOR BAKING AN EDIBLE PRODUCT COMPRISING A MEAT CENTER INCASED IN AN ENVELOPE OF RAISING DOUGH Filed Feb. 11, 1929 2 Sheets-Sheet 2 INVENTOR Ewe/gee ,4. Sweeney Partial! Adi.- 30, 1932 "UNITED ATES PATENT 'j are...

nnvrca son name an simian raomrc'r commute anus: cumin 7 In an mrvnnorn or RAIGINGDOUGEQ r y Application men February 11, 1888. semi Io.

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My invention relates to a device for baking an edible product comprising a meat center incased in an envelope of ralsmg dough.

For purposes of definiteness and clearness 6 of description, I will set forth my invention as applied to cooking a weiner incased in waflie dough, the dough being baked simultaneousl with its being formed about the weiner, ut it is to be understood that m invention is not to be limited to any such specific ap li'cation of the meat center in t e form o a weiner or to don h of the-waffle formula but it is'to be un erstood as includin a embodiments overcoming like diflic ties and having the same mode of operation.

In providing such an edible product, a serious problem crises in preventing sogginess in the dough next to the meat center. The' meat must be cooked entirelfy through its center and hence this riod o introducing heat to the meat must e synchronized with the baking riod of the dough. Obviously, as the doug is being baked it gives-up great quantities, of moisture and likewise, the meat upon being heated gives up great quantities o moisture. Sincethe meat is located in the center of the product and the enveloping dough relatively rapidly forms under the baking temperature, the moisture content of the meat becomes entrapped and produces a soggy condition of the dough next to the center. Such a product meets with serious objection. 7

While preventing sogginess of the den h and at the same time heating or cooking t e meat entirely through, the means by which the heat is applied to the meat must be such as not to sear the meat to the said means, for then the baked product cannot be readily released from the baking device.

In providing such a product, the primary object of my invention is to overcome all such ob ections, as well as to provide a method and device for, baking such a product.

The above mentioned general objects of my invention, together'w th others inherent ing a preferred exemplary form of embodimares re :rnoa nim- 01 m You F1g. 2 is a rear view in elevation of a de- V108. embodying my invention;

Fig. 3 1s a view in longitudinal section tihrough the vent opening m the-top of the once;

Fig. 4 is a view in cross section on line 4, 4 of IhgnB; Q

Fig. 5 is a view in perspective of the product embodym my invemon 3 and Fig, 6 1s a ragmentary view in section of the said product. v e

The device for bakin' the roduct herein described, which may cafied, a weiner waflie iron, comprises two bakingmolds a top 7, and a bottoI'n 8, hi'n edly-connected by pm 9 engaging lu s 10 an 11 sojthat the two molds may be to ded one upon the other as readily ap ears from the drawings. In the top mold a vent hole-12 is provided. A meat center or weiner cooking and con 4 means or lugs 13 and 14 ar'e p ro'vided for mold 7 and lugs 15 and 16ers. rovided for mold 8. These cooking an contacting means are oppositel positioned and are spaced to rece1ve the argest weiner intended to be employed-it .beingiundersto'od that wemers are of different diameters, so that 1n the case of the smaller weiners, only the cooking and contactingmean's 15 and ,16 of the lower mold contacts the weiner. The contact area 17 of the width of these cooking and contacting means is of such magnitude as v II'GAIID here include situations where the layer of dough between the weiner and the contact area or lug face 17 is of such asto permit of the escape of the moisture. By

these lugs or cooking and contacting means one-eighth of an inch in width, they maintain, I find, positive-contactwith the since it is desirable" completeienv'e lope or incaseme'ntfor the meat center crane as ear y m leteeawssi 13, 14, 15 and 16 of such length an such width to provide contactarea sufficient to maintain contact between the lug face 17 and the weiner during'tlie bakin period of the dough, not only'is cooking eat conducted to the meat center (this without enetrating and so scaring the meat to the ug) but it seemsthe moisture ispermitted to escape between the heated metal surface of the lug and the elastic adjacent surface of thedough,

and thence betweentheheated metal surface of the mold and the dough to the vent hole 12 or between the adjacent edges of the molds 7 and 8. In any event, the result is that by following my invention, a weiner may be encased in an envelope of waflie dough without sogginess of the dough next the meat, only the relatively small section of the weiner engaging the lug face 17 being uncoveredand often this is for the most part covered with a very thin baked dough envelope. Slices of bacon may be employed as the meat center.

Obviously, changes may be made in the form, dimensions, and

parts of my invention, without departing cm the principle thereof, the above setting forth only a, preferred form of embodiment.

I claim:

1. A device for cooking an edible product formed of a meat center incased' in a baked envelope of raising dough, said device comprising two baking mold members hinged along one side, whereby one'of said members may be folded upon the other, either of said members being adapted to receive dough and each of said members being provided with cooking and contacting means whereby a meat center as a unit may be centrally supported while'the dough is caused by baking to rise and-fill said device to incase the meat center;

a vent'hole in one of said molds; and heat- I ing lugs adapted to" penetrate the dough envelope 2. A deviceliorcooking'an edible product formed of a'lmeat center incased in a'baked e a of ra ehaseiiddk .pri.sing tw ibals mp along" one side, whereby v 18, .19, a and 2, 3, i the a -;facilitatin By having t e cooking and contactin lugs I 4 Y pair of opposing arrangement of the for facilitating the baking'thereof.

" along from each n T'Tr e r seaer frs v thebus p a b shgl dflcentralized in h centra lugs f' the:

meat center as a unit may be centrally supported while the dough is caused by baking to rise and fill said device to incase the meat center, such cooking and contacting means being characterized by having an area of such proportions asto maintain; direct contact with meat duringthe bakin operation" by excludingthe dough, where y moisture from the meat may escape during baking; a vent v holein onefof said. molds]; and' heating lugs adapted to penetrate the dough envelope for 13.;:A-,ba mg I mould device comprising a companion sections and means whereby said sections may be held together along a first axial'plane of the device, the inner. walls of said sections vbeing de, pressed and coveringeach other to .form a cavity between them, each wall having a plurality of lugs projecting therefrom into said cavity, a series of said lugs being artherbaking thereof. v

ranged around the rim of each wall and along 7 said plane and another, a non-rim series, arran ed across another axial plane, a group of: sai rim lugs being located on one side of said last plane and agroup on the other, said groups being spaced apart,-'said other series of lugs overlapping the first series and being located across said space, the base of each rim lug extending the major portion of the distance between said axial planes, the base of each of non-rim lug being over half that of a rim lug, whereby a meat body may be held centralized in said cavity between said nonrim lugs and batter may be efi'ectively baked between the meat body and the sides of the device in the spaces between the lugs.

4. A making mould device comprising a pair of opposing companion sections and means whereby said sections may be held together along a first axial plane of the device, the inner walls of said sections being depressed and covering each other to form a cavity between them, each wall. having a plurality of lugs, projecting therefrom into said cavity, a series of said lugs being arran ed around the rim of each wall along sai plane, some of the said rim lugs being located in one group on one side axial plane at right angles to said first one and the others in another group on the opother to form a axial planes parthe base of each eing separated from each space between two other non allel to said last axial plane,

tion of the distance between axial planes the wall, and central lugs projecting being not, less'thani'a quarter the length of of another of said margin lugs covering the :maj or por- I wallvparallel to "each; other into sa1dJ--csrv1ty=-v and transverse said ;non axial thegtop ofeachiof the'fcentral lugsaz I act one of said marginal lugs, where two sections at a substantial distance from said sides and whereby batter may be effectively baked between the meat body and the sides of the device in the space between the ugs.

In witness whereof, I hereunto subscribe my name this 1st day of February, 1929.

TERRE CE A. SWEENEY. 

